Pork Laing My Style

**Pork Laing** is a Filipino dish that originated from the Bicol region. It is made of dried taro leaves, coconut milk, meat, chili peppers, and various aromatics such as onions, garlic, ginger, and lemongrass. The dish is creamy, spicy, and perfect with steamed rice ¹. The recipe for Pork Laing involves cooking pork, shrimp paste, ginger, onion, and garlic in coconut milk. Once the mixture starts to boil, dried taro leaves and red chilies are added. The dish is then cooked for 45 minutes to 1 hour or until the sauce thickens. Coconut cream is then poured in and cooked for 5 minutes ². The dish is typically enjoyed as a main or side dish for lunch or dinner. It is hearty, flavorful, and perfect for those who love spicy food ¹. I hope this helps! Let me know if you have any other questions. 😊. Source: Conversation with Bing, 1/5/2024 (1) Laing - Kawaling Pinoy. https://www.kawalingpinoy.com/laing/. (2) Laing Recipe. https://panlasangpinoy.com/laing-recipe/. (3) Laing Recipe. https://panlasangpinoy.com/laing/. (4) Laing Recipe: How to Cook & Make Laing (Bicol's Finest) - yummy.ph. https://www.yummy.ph/recipe/laing-recipe. (5) Laing - Ang Sarap. https://www.angsarap.net/2013/05/09/laing-2/. (6) en.wikipedia.org. https://en.wikipedia.org/wiki/Laing_(food).

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the water, coconut milk, pork, tuna, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let boil.

Step 2

Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the ingredients from sticking on the bottom of the cooking pot or use non stick pot.

Step 3

Add the dried taro leaves, vegetables, chili powder and red chilies. Stir and continue to cook for 45 minutes to 1 hour or until the sauce thickens.

Step 4

Pour-in the coconut cream. Stir and cook for 5 minutes.

Step 5

For beverage, in a kettle boil water and add cocoa powder, serve hot or warm.